Creamy Crème Brûlée Cookbook

Discover Delicious Crème Brûlée Recipes That You Can

Whip Up at Home!

by Will C.

© 2021 Will C, All Rights Reserved.

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 Table of Contents
Introduction
1) Classic Crème Brûlée
2) Chocolate Crème Brûlée
3) Strawberry Crème Brûlée
4) Nutella Crème Brûlée
5) Orange Chocolate Crème Brûlée
6) Blueberry Crème Brûlée
7) Coffee Crème Brûlée
8) Lemon Crème Brûlée
9) Lavender Crème Brûlée
10) Snickerdoodle Crème Brûlée
11) Coconut Crème Brûlée
12) Raspberry Crème Brûlée
13) White Chocolate Coffee Crème Brûlée
14) Key Lime Crème Brûlée
15) Green Tea Crème Brûlée
16) Peach Crème Brûlée
17) Dark Chocolate Crème Brûlée
18) Maple Syrup Crème Brûlée
19) Pistachio Crème Brûlée
20) Cinnamon Honey Crème Brûlée
21) Apple Crème Brûlée
 22) Biscoff Crème Brûlée
23) Oreo Crème Brûlée
24) Orange Cherry Crème Brûlée
25) Butterscotch Crème Brûlée
26) Red Velvet Crème Brûlée
27) Dark Chocolate Coffee Crème Brûlée
28) Chocolate Coconut Crème Brûlée
29) Peanut Butter Crème Brûlée
30) White Chocolate Maple Crème Brûlée
Conclusion
Biography
Thank you
 Introduction

Want to impress people with a delicious and elegant French dessert? If so,
this book is for you!
Filled with a variety of different recipes, this book has all kinds of delicious
combinations that will satisfy almost any flavor profile. With simple
ingredients and easy-to-follow instructions, even the most amateur baker
can produce gorgeous-looking Crème Brûlée desserts! So what are you
waiting for? Let’s begin!
 1) Classic Crème Brûlée

A classic Crème Brûlée recipe with a crispy, caramelized sugar topping

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 2) Chocolate Crème Brûlée

A classic with a twist! Delicious and creamy Crème Brûlée with chocolate!
Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
½ cup bittersweet chocolate, chopped
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Once the cream is done, add in the chocolate.
Then slowly whisk cream and chocolate mixture into the yolk mixture. Stir
in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 3) Strawberry Crème Brûlée

Crème Brûlée with bits of strawberry pieces

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 cup small fresh strawberries, hulled and halved
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins. Divide chopped strawberries between
ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 4) Nutella Crème Brûlée

Kids will be sure to love this Nutella Crème Brûlée!

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
½ cup Nutella
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
When the cream is done, add in the Nutella.
Then slowly whisk the cream mixture into the yolk mixture.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 5) Orange Chocolate Crème Brûlée

A classic combination of flavors- this is perfect for lovers of chocolate and

orange.
Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
½ cup bittersweet chocolate, chopped
1 tbsp. orange extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Add in the chocolate to the cream and then slowly whisk the mixture into
the yolk mixture. Stir in the orange extract.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan, so it
comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 6) Blueberry Crème Brûlée

Fresh blueberries are the star of this Crème Brûlée recipe.

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 cup small fresh blueberries, hulled and halved
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins. Divide the blueberries between ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan, so it
comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 7) Coffee Crème Brûlée

Chocolate Crème Brûlée with a delicious hint of espresso

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
½ cup bittersweet chocolate, chopped
1 tbsp. instant espresso powder
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Once the cream is done, add in the chocolate and coffee.
Then slowly whisk cream and chocolate mixture into the yolk mixture. Stir
in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan, so it
comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 8) Lemon Crème Brûlée

Classic Crème Brûlée recipe with fresh notes of lemon

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
Juice of 1 large lemon
½ tsp. lemon zest
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla, juice of
one lemon, and lemon zest.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 9) Lavender Crème Brûlée

Crème Brûlée recipe with floral lavender notes

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
½ tbsp. culinary lavender
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream and lavender and heat it
until it’s almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 10) Snickerdoodle Crème Brûlée

Creamy Crème Brûlée dusted with cinnamon on top – perfect for the fall!
Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
1 cinnamon stick
3 tbsp. sugar

For topping:
8 tbsp. sugar
4 tsp. cinnamon

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering. Add in the cinnamon stick.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Once the cream is done, remove the stick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar and 4 tsp cinnamon evenly over the top
of the custards.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 11) Coconut Crème Brûlée

A delicious and easy coconut-flavored Crème Brûlée recipe!

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups coconut milk
5 egg yolks
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the coconut milk by heating it until
it’s almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk coconut milk into the yolk mixture. Stir in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 12) Raspberry Crème Brûlée

Delicious Crème Brûlée with raspberries – perfect for the summer months!
Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 cup small fresh raspberries, halved
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins. Divide the raspberries between ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 13) White Chocolate Coffee Crème Brûlée

Sweet white chocolate Crème Brûlée with a touch of bitter coffee

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
½ cup white chocolate, chopped
1 tbsp. coffee
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Once the cream is done, add in the chocolate and coffee.
Then slowly whisk cream and chocolate mixture into the yolk mixture. Stir
in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 14) Key Lime Crème Brûlée

A delicious key lime pie Crème Brûlée recipe with fresh notes of lime.
Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
Juice of 1 large lime
½ tsp. lemon zest
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over a med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk cream into the yolk mixture. Stir in the vanilla, juice and zest.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
is comes half up the ramekins. Bake for 20-25 mins.
Remove pan from the oven. Let the ramekins cool for 1 hour. Then cover
with plastic & refrigerate until cold, at least 2 hours and up to overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 15) Green Tea Crème Brûlée

Matcha lovers rejoice! This creamy matcha Crème Brûlée is a perfect

bittersweet dessert.
Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
1 tbsp. matcha
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla and
matcha.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 16) Peach Crème Brûlée

Creamy vanilla Crème Brûlée with pieces of fresh peaches on top

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
1 ripe peach, cut into cubes
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Then slowly whisk the cream into the yolk mixture. Stir in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins and top with peaches.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 17) Dark Chocolate Crème Brûlée

Lovers of dark chocolate are sure to love this recipe!

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
½ cup dark chocolate, chopped
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Once the cream is done, add in the chocolate.
Then slowly whisk cream and chocolate mixture into the yolk mixture. Stir
in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 18) Maple Syrup Crème Brûlée

Crème Brûlée recipe with sweet maple syrup – a good option for brunch!
Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
11 tbsp. sugar
1 tbsp. maple syrup

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla and maple
syrup.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 19) Pistachio Crème Brûlée

Crème Brûlée with crushed pistachios.

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
11 tbsp. sugar
2 tbsp. crushed pistachios, plus extra for topping

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla and
pistachios.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving. Serve with additional pistachios on top.
 20) Cinnamon Honey Crème Brûlée

This recipe is perfect for the colder months – sweet honey and toasty
cinnamon flavors!
Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. vanilla extract
8 tbsp. sugar
3 tbsp. honey
1 tsp. cinnamon

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick. Add in the honey next.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla and
cinnamon.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 21) Apple Crème Brûlée

Creamy apple Crème Brûlée with cinnamon.

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 cup apple, peeled and diced
1 tbsp. vanilla extract
11 tbsp. sugar
1 tsp. cinnamon

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the vanilla and
cinnamon.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins. Divide the apples among the ramekins
too.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 22) Biscoff Crème Brûlée

Delicious biscoff Crème Brûlée that kids will absolutely love!

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
½ cup Biscoff spread
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
When the cream is done, add in the Biscoff.
Then slowly whisk the cream mixture into the yolk mixture.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 23) Oreo Crème Brûlée

Crème Brûlée with pieces of Oreo and Oreo filling

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
8 Oreo cookies
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
Separate the Oreo filling and the cookies. Place filling in one bowl and
cookies in another. Crush the cookies and keep them aside.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering. Add in the filling.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Then slowly whisk the cream mixture into the yolk mixture. Stir in the
vanilla
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins. Top evenly with crushed Oreos.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 24) Orange Cherry Crème Brûlée

Delicious and tart Crème Brûlée recipe.

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
½ tbsp. orange extract
½ tbsp. cherry extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the orange and cherry
extracts.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 25) Butterscotch Crème Brûlée

A classic Crème Brûlée recipe with notes of butterscotch extract

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
1 tbsp. butterscotch extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Slowly whisk the cream into the yolk mixture. Stir in the butterscotch.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 26) Red Velvet Crème Brûlée

A hybrid of desserts! If you love red velvet, you’re gonna love this recipe!
Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
2 tbsp. cocoa powder
Red food colouring
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick. Add in the cocoa powder, vanilla, and a little bit of
red food coloring.
Slowly whisk the cream into the yolk mixture.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 27) Dark Chocolate Coffee Crème Brûlée

Dark chocolate Crème Brûlée with notes of coffee

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
½ cup dark chocolate, chopped
1 tbsp. coffee
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Once the cream is done, add in the dark chocolate and coffee.
Then slowly whisk cream and chocolate mixture into the yolk mixture. Stir
in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 28) Chocolate Coconut Crème Brûlée

Chocolate and coconut? Yes, please!

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups coconut milk
5 egg yolks
½ cup bittersweet chocolate, chopped
1 tbsp. vanilla extract
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the coconut milk by heating it until
it’s almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Once the coconut milk is done, add in the chocolate.
Then slowly whisk coconut milk and chocolate mixture into the yolk
mixture. Stir in the vanilla.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 29) Peanut Butter Crème Brûlée

Peanut butter lovers are going to love this simple yet delicious recipe.
Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
½ cup creamy peanut butter
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
When the cream is done, add in the creamy peanut butter.
Then slowly whisk the cream mixture into the yolk mixture.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 30) White Chocolate Maple Crème Brûlée

White chocolate Crème Brûlée with maple syrup

Makes: 4 servings
Prep: 30 mins
Cook: 25 mins
Ingredients:
2 cups heavy cream
5 egg yolks
½ cup white chocolate, chopped
1 tbsp. maple syrup
11 tbsp. sugar

Directions:
Preheat oven to 325°F.
In a saucepan over med-high heat, add the cream by heating it until it’s
almost simmering.
In the meantime, whisk the yolks + 3 tbsp of the sugar in a large bowl until
the yolks get a bit thick.
Once the cream is done, add in the white chocolate and maple syrup.
Then slowly whisk cream and chocolate mixture into the yolk mixture.
Pour mixture through a strainer into any container with a spout). Divide
evenly among the four ramekins.
Set the ramekins in a roasting pan. Pour hot, boiling water in the pan so that
it comes halfway up the ramekins. Bake for 20-25 mins.
Remove the pan from the oven. Let the ramekins cool for 1 hour. Then
cover with plastic & refrigerate until cold, at least 2 hours, and up to
overnight.
About 10 mins before serving the Crème brulée, pull the custards out of the
refrigerator.
To caramelize them under your broiler, preheat it and set the top rack in the
upper two-thirds of the oven.
Sprinkle the remaining 8 tbsp sugar evenly over the top of the custards,
using about 2 tbsp per ramekin.
If using a butane torch, carefully turn the flame directly onto the sugar.
Broil or torch until the sugar turns brown, approximately 3 mins. Remove.
Let cool for before serving.
 Conclusion
There you have it! Delicious Crème Brûlée recipes for you to make! I hope
you enjoyed this book and that you give each of these recipes a try. After
all, you never know which one might end up being your favorite!
 Biography
Food is like music, and Will knew that when he stepped into the restaurant
business. Will loved food, and American classics were always a favorite.
He loved the feelings and emotions some of this food invoked in him.
Serving unique American dishes was one way to connect his love for music
and food on a plate. Customers who would later come into his restaurant
could instantly link classic American music stars to the food on their plates.
This was a thought well appreciated by the diners.
Even more was that Will researched old and deep-rooted foods in American
history, added his spin, and gave the customer a piece of history on the
plate.
However, his career did not start in the food industry, but after working as a
waiter in a couple of local and renowned All-American restaurants, he went
back to culinary school to perfect his skills in plating dishes to aesthetically
please the customers as they listened to music from back in the days.
Customers came to his restaurant not because he was a good cook, but to
learn the American story behind the meals.
Today, Will has ventured into other food terrains, including serving original
cocktails that pair incredibly well with steak and others. He has a restaurant
and is making a difference in the lives of his customers.
 Thank you

Did you like my book? I pondered it severely before releasing this book.
Although the response has been overwhelming, it is always pleasing to see,
read or hear a new comment. Thank you for reading this. And I would love
to hear your honest opinion about it. Furthermore, many people are
searching for a unique book, and your feedback will help me gather the
right books for my reading audience.

Thanks!
Will C .